Friday, May 31, 2019



There are many of us who are fond of Dill Leaves, which are called Suva Bhaji in Hindi,  Shepu in Konkani and Marathi, and Sabsige Soppu in Kannada. They have a smell and flavour of their own.
Elsewhere in this blog, you will find recipes that use Dill Leaves such as Nuchina Unde, Akki Rotti With Dill Leaves, and Lobia Suva Bhaji Subzi.

Today's recipe is very easy to make. It goes well with rotis. I have adapted this from  Suva Moong Dal Subzi by Tarlaji Dalal.


Dill Leaves

    Yellow Moong Dal     

  • Dill Leaves, chopped, 1/4 cup
  • Yellow Moong Dal, (Split Yellow Gram), 1 cup
  • Cumin Seeds, (Jeera), 1 tsp
  • Asafoetida Powder, (Hing), 1/4 tsp
  • Turmeric Powder, (Haldi)  1/4 tsp
  • Coriander-Cumin Seeds Powder, (Dhania-Jeera Powder) 2 tsp
  • Chilli Powder, 1 tsp
  • Salt, to taste
  • Oil, 2 tsp


Remove the dill leaves from the stem, wash and chop them. Keep aside. 
Wash the moong dal and soak it in warm water for 2 hours. Then drain away the excess water and keep aside.
Heat oil in a thick-bottomed kadhai  and on medium hear add the cumin seeds
When they sizzle add the asafoetida powder and saute for a few seconds
To this, add the Yellow Moong Dal that has been soaked, turmeric powder, coriander-cumin seeds powder, chilli powder and salt along with 1 cup of water
Mix well and cook covered on medium flame stirring from time to time for about 10 minutes or till the dal gets done
Lastly, add the chopped dill leaves, mix well and remove from flame
Serve hot with rotis

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